EVALUATION OF RICE VARIETIES FOR PROCESSING INTO LYEE

Abstract

Substantial quantity of long slender (LS) rice is annually processed into lyee, a parched product (parched rice) in India. Parmal, an indigenous variety, and Safri 17, a pure line selection from local variety Safri, are preferred for making lyee in Madhya Pradesh. This study was taken up to evaluate eight high yielding rice varieties/strains for their suitability for processing into lyee along with Parmal and Safri 17 as checks.